🍰 Marshmallow Whip Cheesecake Heaven 🍰
Ingredients
1 package (8 oz) cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 container (8 oz) frozen whipped topping, thawed
1 cup miniature marshmallows
1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 teaspoon salt (optional, for balance)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and a pinch of salt (if using). Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom of an 8x8-inch square baking pan to form an even crust. Set aside.
In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
Gently fold in the thawed whipped topping and miniature marshmallows until fully incorporated. The mixture should be light and fluffy.
Spread the marshmallow cheesecake mixture evenly over the prepared graham cracker crust.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the dessert is set and firm.
Once chilled, slice into squares and serve cold.